Method

Put the sultanas, whiskey and zest in a container, give it a good stir, then cover and leave it overnight.

Line an 18cm x 20cm slice tin with baking paper.

Chop the chocolate and put it in a bowl over a saucepan of simmering water. Add the sweetened condensed milk and cream and whisk gently as it melts, until smooth.

While the chocolate is melting put the gingernuts in a sealed plastic bag and take to it with a rolling pin – basically, smash them into small broken pieces.

Add the broken biscuits, sultanas (and any soaking whiskey), and ginger to the chocolate and stir to combine, then pour into the tin. Flatten out a bit, then top with the reserved ginger. Leave to cool in the fridge for 4 hours or overnight, then slice into pieces. It is super rich, so I cut mine into 32 small slices. Decorate with gold flakes, if desired. Serves many

Sarah Tuck

Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, From the Kitchen. To read a little more about her and find out how From The Kitchen began, click here to read our story on her. ​